I guess I was craving a decadent dessert the day Charlotte posted her recipe for Schmoo Torte. K
Needing it be gluten-free I did some googling research
and learned that this dessert is truly credited to Winnipeg,Manitoba.
I can understand that a place that still has snow in May
might need to be comforted with dessert !
- 10 lg. egg whites
- 10 lg egg yolks
- 1 1/2 cups white sugar (divided)
- 2 tsp vanilla
- 1/2 tsp cream of tartar
- 1/2 cup Julie's Flour Mix
- 1/3 cup white rice flour
- 1/2 tsp xanthan gum
- 1 1/2 tsp baking powder
- toasted pecans, filling and Caramel Sauce
- Beat egg whiltes with the cream of tartar until foamy, then add 1/2 of the sugar beating until stiff peaks form. Set aside.
- Beat egg yolks with remaining sugar and vanilla until thick and creamy (will take 3-5 minutes)
- Mix dry incredients well and add to egg yoks
- Using a spatula fold egg whites into the batter. (folding some of the mixture into the egg whites first and then adding the mixture into the remaining egg whites helps to mix evenly)
- Spoon batter into a tube pan that has the bottom lined with parchment paper.
- Bake for about an hour at 350 degrees.
- Invert to cool
- When completely cooled cut into three layers. Spread filling on layers and reassemble. Frost cake with remaining filling and decorate with toasted pecans and drizzle with warm Caramel Sauce --
- Serve each slice with extra Caramel Sauce !!!!
- 3 cups whipping cream
- 3 tsp instant vanilla pudding
- 1/4 cup icing sugar
Beat whipping cream with pudding powder and icing sugar until stiff
- 3/4 cup butter
- 1 1/2 cups brown sugar
- 1 cup whipping cream
- 1 tsp vanilla
- In saucepan on medium heat melt butter
- Add the sugar and bring to a boiling point
- Stir in the whipping cream and vanilla
- Turn heat to low and simmer for about 20 minutes
- Cool sauce (it will thicken more as it cools) and store in fridge until needed.
- It can be reheated in microwave for serving if desired.